2 Egg Yolks Salt and Fresh Black Pepper
1 tb Dijon Mustard 1 Dill Pickle, finely chopped
1/2 c Olive Oil 1 Jalapeno Pepper, seeded &
1/2 c Peanut Oil -finely chopped
1 Lemon, juice only
In the work bowl of a food processor or blender, combine the egg
yolks and mustard till well blended. With the machine running,
slowly pour the olive oil and peanut oil through the feed tube.
Process until the mixture is thick and emulsified. This will take
about 2 to 3 minutes. Quickly blend in the lemon juice, salt and
pepper to taste, the dill pickle and the chopped jalapeno pepper.
Serve at once with the fish cakes or refrigerate for up to 2 days.
Yields
1 cups
